Irish Lamb Stew

Irish Lamb Stew
Photo/ sbrashear

This recipe combines tender meat (lamb) and vegetables (potatoes, turnips, carrots) with the perfect blend of herbs (marjoram, thyme and rosemary) for a scrumptiously satisfying stew. 

I found this unbelievably robust recipe in Taste of Home Guilt Free Cooking. All 350 recipes in the cookbook are shared by health-conscious family cooks, and each dish features everyday ingredients which come together in a snap. Irish Lamb Stew was contributed by Lois Glezer, Cape Elizabeth, Maine.

Preparation time 5 minutes
Cook time 1-3/4 hours

Yield 6 servings

One serving (1-1/2 cups) equals: 279 calories, 9g fat, 3g saturated fat, 92mg cholesterol, 469mg sodium, 17g carbohydrate, 2g fiber, 31g protein.

Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable

Irish Lamb Stew

  • 1 1/2 pound lamb stew meat
  • 2 teaspoons olive oil
  • 4 cups water
  • 2 cups sliced peeled potatoes
  • 1 medium onion sliced,
  • 1/2 cup sliced carrot
  • 1/2 cup cubed turnip
  • 1 teaspoon salt
  • 1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fat-free milk
  • 1/2 teaspoons browning sauce, optional
  • 3 tablespoons minced fresh parsley
  1. In a Dutch oven, brown the lamb in oil over medium-high heat. Add the water and bring to a boil. Reduce the heat, cover and simmer for 1 hour.
  2. Add the potatoes, onion, carrot, turnip, and seasonings. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until the vegetables are tender
  3. In a small bowl, combine the flour, milk and sauce if desired until smooth. Stir into stew.
  4. Add parsley and bring to a boil. Cook, stirring for 2 minutes or until thickened.
  5. Serve with Irish soda bread.